Pilchard salad mould

1. Mash the pilchards in their sauce with 30 ml (2 T) of the mayonnaise until smooth. Press firmly into the base of a greased springform mould or loose-based cake tin approximately 18 cm in diameter.
2. Mix half the grated cheese into the cottage cheese. Spoon on to the pilchard mixture, forming a second layer. Press down firmly with the back of a spoon.
3. Mix the biscuit crumbs with the melted butter and sprinkle on top of the cheese layer. Press down. Chop the hard-boiled eggs finely, mix with the remaining mayonnaise and grated cheese. Spread on top.
4. Cover loosely with cling film and refrigerate for a couple of hours. Unmould carefully on to a plate. Serve the mould immediately with a green salad and fresh rolls.